The day began with me and the kiddos getting up crazy early to make this ridiculous concoction called Together Breakfast from the tv show Steven Universe, one of our absolute favorites.
1 strawberry, perfectly placed on top.
From there, we took the kiddos to school, and took off on a quick get away to the mountains. We brought our bikes, hoping to bike the Mineral Belt Trail, but realized, unsurprisingly, that the trail was backed about 4 ft deep with snow. We walked along the trail for a but, had a lovely picnic in the middle of a snowy forest, and then decided to walk around the quaint town of Leadsville. We stumbled upon this badass, two-story Antique Mall full of old wonders, and with great restraint brought only a few things home from this place, adding a bit more quirkiness to our abode :) See below for our newest additions:
People often ask for podcast recommendations so I figured I’d write up a list of my favorites. Oh, I love podcasts so much. It’s like storytime!
News / Activism
Democracy Now: Democracy Now!’s War and Peace Report provides our audience with access to people and perspectives rarely heard in the U.S.corporate-sponsored media, including independent and international journalists, ordinary people from around the world who are directly affected by U.S. foreign policy, grassroots leaders and peace activists, artists, academics and independent analysts.
Fresh Air: the Peabody Award-winning weekday magazine of contemporary arts and issues, questions, revelatory interviews and unusual insights.
Free Speech Radio News: FSRN’s mission is to provide factual reports on important international and domestic news stories neglected or suppressed by the corporate press.
Best of the Left: (could also be filed under ‘Activism’) Really awesome round-ups of conversations about specific issues, and perhaps most importantly, an incredible resource gude for what you can do to get involved. The Ferguson episode made me weep. so hard.
Citizen Radio: “Jamie Kilstein and Allison Kilkenny have created an important political radio show that balances humor and unreported news. At a time when media conglomerates dominate the airwaves, independent media like Citizen Radio is vital to national discourse.” ~Noam Chomsky
Pop Culture Salvage Expeditions: OMFG this podcast rocks! A monthly podcast about the most popular, highest grossing, mainstream culture. How we can use all that bad stuff for good? In each episode an an academic, an activist, and an artist from the Center for Artistic Activism will navigate through flotsam and jetsam looking for treasure, applying what we learn from pop culture to artistic activism.
RadioLab: Radiolab is a show about curiosity. Where sound illuminates ideas, and the boundaries blur between science, philosophy, and human experience.
The Moth: The Moth is an acclaimed not-for-profit organization dedicated to the art and craft of storytelling.
This American Life: There’s a theme to each episode of This American Life, and a variety of stories on that theme. Most of the stories are journalism, with an occasional comedy routine or essay.
TED Radio Hour: The TED Radio Hour is a journey through fascinating ideas: astonishing inventions, fresh approaches to old problems, new ways to think and create. Based on Talks given by riveting speakers on the world-renowned TED stage, each show is centered on a common theme – such as the source of happiness, crowd-sourcing innovation, power shifts, or inexplicable connections.
Love + Radio: From PRX’s Radiotopia, Nick van der Kolk’s Love + Radio features in-depth, otherworldly-produced interviews with an eclectic range of subjects, from the seedy to the sublime.
Sex Nerd Sandra: Sex tips, techniques & titillating tidbits from unique human beings & experts.
The Whorecast: Sharing stories, art, and voices of American sex workers
Savage Lovecast: Dan Savage being snarky and real with people about their sex+love questions.
99% Invisible: 99% Invisible is a tiny radio show about design, architecture & the 99% invisible activity that shapes our world.
Planet Money: Imagine you could call up a friend and say, “Meet me at the bar and tell me what’s going on with the economy.” Now imagine that’s actually a fun evening. That’s what we’re going for at Planet Money.
Back To Work: Back to Work is an award winning talk show with Merlin Mann and Dan Benjamin discussing productivity, communication, work, barriers, constraints, tools, and more.
I’ve probably missed some good ones. What are your favorite podcasts? Please share in the comments!
Fuck yes cold soup. Camping somehow inspired me to cook again (so sick of boxes of soup and cans of chili, ugh), so I made some souper (see what i did there?) yummy Gazpacho for dinner tonight, lunch tomorrow, and demanded that my friend Jay come over and try some as well.
Prep: 15 Minutes
Cook: 15 Minutes
2 cloves Garlic, Minced
1/2 whole Red Onion, Diced
1 whole Large Cucumber, Diced
5 whole Roma Tomatoes, Diced
1 whole Zucchini, Diced
2 stalks Celery, Diced
1 dash Salt To Taste
1/4 gallon Tomato Juice
1/4 cup Extra Virgin Olive Oil
1/8 cup Red Wine Vinegar
2 Tablespoons White Sugar
6 dashes Tabasco
1 dash Black Pepper To Taste
In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and a dash of salt.
Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture.
Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.)
Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!
Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, and cilantro. Finally, place a grilled shrimp on the top and serve with grilled slices of bread.
i was not fancy enough for shrimp. instead i added toast with melted goat’s milk cheddar for protein.
and to drink on this hellishly hot day? my new favorite drink that i’m pretty sure i invented: Sex on the Moon!
Sex on the Moon
2 ice cubes
2 shots of tequila
2 shots of ginger beer
3 shots of club soda
squeeze some lime on top
enjoy out of a mason jar, preferably while sitting on your porch in the 80° evening heat.
Big Time Life Announcement! Today was my last official day as a worker/owner at Radical Designs. I’ve been here for 8 amazing years. I’ve worked with so many incredible people, with hearts and minds that endlessly inspired me. It has been difficult to say goodbye to everyone at RD, including the clients I’ve worked with over the years, some for the entirety of my time here. I’ve learned a lot, about life, technology, movement building, business, and more. It’s been a wild ride and I can’t imagine any better way to have spent the better part of my 20s.
So… what am I doing next? Immediately, my brother and I are booking it to Europe. For about a month. You can read about out adventures here: http://grishpul.wordpress.com. I’m excited about resetting my brain a bit, I think it’s much needed right now.
After that? Well, I have some plans. Not quite ready to share them yet ;)
there are some incredible things happening right now in the face of some really fucked up systemic issues. I’ve been having amazing, raw, and deeply honest conversations with friends from all kinds of backgrounds about recent events and I’m learning more than I can find time to write down. Feeling really grateful to have friends that are willing to be vulnerable and share our experiences with one another.
…sweet California Decembers. this song sums it up perfectly.
“Let’s take the time to walk together while we have the sun
You never know when temperamental weather’s gonna come
And if you want to face the death you’re never that far from
Just take a breath and sing to it when all the day is done
So sorry about all the sorrow in your life you’ll know
It’s true that all the ones you love will someday have to go
And everytime you say goodbye you’ll hear the trumpets blow
A serenade to the soul, all surrounded by the glow
If you feel all broken ’cause i left you there too soon
Just know that it’s not up to you to make the flowers wilt or bloom
And if you think you’re lonely then just listen for the tune
Of all the stars i left for you in the chest of the moon
If you want to shake whatever separates you from
The holiness you want to make your life on earth become
Live your life with a compassion you can be proud of
Then let your last breath fade away with dignity and love
Let’s take the time to walk together while we have the sun
You never know when temperamental weather’s gonna come
And if you want to face the death you’re never that far from
Just take a breath and sing to it when all the day is done…”
oohhhhh my goodness. what a feast!
(much of which came from Phat Beets Produce, my newest CSA)
Had my first dinner party in a long while, sadly without the Sugar D (but we saved her both pot pie and dessert pie! come home and eat it!).
0: bread with olive oil, balsamic, and za’atar
1: fresh green salad with carrots and cherry tomatoes (greens super fresh from Phat Beets), orzo salad
2: Bill’s epic pasta/tomato sauce/coconut milk/kale/garbanzo bean concoction
3: EPIC VEGAN POT PIE! (most of veggies from PBP!)
4: delicious vegan cherry pie
5: a very sweet cantaloupe, apparently with some identity issues
My main contribution was this gorgeous pot pie, with help from Jesse and Gregg. Recipe below…
For the crust:
1 cup whole-wheat pastry flour
1 cup all-purpose flour (i used 2 cups of all purpose and it didn’t turn out as flaky as i would’ve liked)
4 tbsp vegetable shortening
1/2 tsp salt
1 tsp dried herbs (rosemary and thyme work well)
Mix together all the ingredients. Cut the shortening into the flour with a fork until no large lumps remain. Add just enough cold water and stir with a fork to mix. When the dough comes together, divide into two balls, wrap in plastic wrap, and put in the refrigerator while you make the filling.
For the filling:
1 medium onion, diced
4-5 cloves garlic, minced
a few small sweet potatoes
1/2 cup green peas
a handful of diced red potatoes
a handful of diced squash
a handful of diced sweet potatoes
a handful of diced zucchini
1 tsp of the same herbs used in the crust
1 cup almond milk
2 tbsp all-purpose flour
1 tsp ground black pepper
Salt to taste
2 tbsp vegan “butter” like Earth Balance
1 tbsp canola or other vegetable oil
Heat the oil in a saucepan.
Add the onions and stir. Add the garlic.
Cook on medium heat until the onions are translucent, but not brown.
Add the veggies and dried herbs. Stir together. Cook for about 5 minutes until the vegetables start to tenderize.
Add the almond milk, vegan “butter,” and all-purpose flour. Stir together. The mixture will thicken.
Cook, covered another 5-10 minutes, stirring a few times, until the vegetables are tender. Add pepper and salt to taste.
Turn off the heat and set aside while you prepare the crust.
Take one ball of the crust dough and, using just enough flour, roll it into a circle a little larger than your baking dish or pie plate. There should be an overhang of about 1 inch when you put the dough into the dish.
Transfer the crust to the plate and roll out the second ball of dough into a circle slightly larger than the diameter of the baking dish or pie plate.
Pour the filling into the bottom crust. Smooth the top, and then cover with the top crust.
Using your fingers, press together the top and bottom crusts at the edges, forming a seal. Tuck any overhang into the baking dish. Crimp the edges with a fork or with your fingers for a decorative look.
Make two sharp cuts (shaped like an X), about 2 inches each, in the center of the pie.
Brush the top of the pie with a mixture of 1 tbsp almond milk + 1 tsp canola or other vegetable oil.
Bake in a preheated oven at 325 degrees about 45 minutes to an hour. The pot pie is ready when the crust turns golden brown and the juices bubble through the cuts at the top. (we had to keep extending the time, and raise the temp up to 400 it probably took like 90 min total)
Remove from the oven and let stand 10 minutes at least before cutting into slices. The filling will be oozy and a little runny initially, but it will firm up the longer the pot pie stands.